El Presidente | Pizza Reviews
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00:00 [MUSIC PLAYING]
00:03 Austin, I wish you didn't walk out in front of me
00:21 where I had sassos, because I cheated.
00:24 I opened the box.
00:26 And I literally-- I opened the box, and I go, oof.
00:29 Because if you know--
00:32 a lot of people at home do know.
00:34 They know exactly how I'm going to feel when I look.
00:36 See?
00:37 I mean, god damn.
00:43 That looks so good.
00:45 Now the question is, the next-- all right, part one
00:48 of the puzzle has like--
00:50 you've advanced past stage one.
00:51 We're at sassos, by the way, in Torrington.
00:54 Part two, is it going to keep its integrity
00:57 when I pick it up?
00:58 Am I going to pick it up?
00:59 Is it going to be like, no flop zone?
01:01 Yes, but not where now--
01:07 like, looking at it, I thought it was like a 9-3.
01:10 Now picking up, I think we're looking at the 8's.
01:13 It almost like, underneath, seems
01:16 like it almost has a little bit of a Neapolitan undercarriage,
01:20 which is why probably I didn't get that amazing like, just
01:25 firmness that makes me--
01:26 makes Davey go crazy on the inside.
01:29 Here we go, sasso, one bite, everybody knows the rules.
01:31 That's still a--
01:32 I mean, this piece could strut its ass down the runway,
01:36 and I would be one of those guys like, cocking my head
01:38 to look at her ass.
01:39 One bite, everybody knows the rules.
01:41 Really good.
01:47 It's definitely being made with a type of bread
01:50 that is floppier.
01:52 Like, again, it's all preference.
01:54 This game is all preference.
01:55 It doesn't have that--
01:56 I thought it was going to have the New Haven like,
01:58 super firm undercarriage, super firm grasp.
02:01 It doesn't.
02:02 Man, what a tough one to score.
02:15 [CROWD CHATTER]
02:19 Great flavor.
02:30 Like, great-- I'm going to go eight one.
02:33 If this was firmer--
02:36 I don't even know if firm is the right word.
02:39 If he used a different bread, if it was like,
02:41 a crunchier, crisper, this is mid-eight.
02:45 It's very hard to get into the eights
02:47 with this type of texture.
02:50 But the way it's cooked, the sauce, the cheese
02:55 are all super flavorable.
02:57 So yeah, it's an eight one.
02:58 Sosso's, Torrington, an unusual eight one for my scale,
03:01 but nonetheless, an eight one.
03:03 So there you go, Sosso's.
03:04 That's a review.
03:06 I'm so curious what that is.
03:09 I think it is like a version of Neapolitan.
03:11 Yeah, I'm comfortable.
03:16 I can live with that.
03:16 It's a good score.
03:17 Eight one, Sosso's, review, done.
03:19 I got to add, this is a unique piece.
03:22 I feel like I haven't had one that tastes quite like this.
03:27 I was expecting it to be like a much firmer--
03:30 this almost feels to me like a Neapolitan underneath.
03:35 Like, it's a combo.
03:37 I felt like it was going to be--
03:38 I gave a great score.
03:40 But I was more curious what you're doing.
03:43 It's a different style.
03:44 Most of the time, you see the charcoal cooked like that.
03:47 You're getting the New Haven super, like, super crunchy,
03:49 super firm.
03:51 This is lighter.
03:52 Am I right about that?
03:53 Maybe a little.
03:55 A lot of times, it depends on different stages of the oven,
03:57 too.
03:58 So like, today's Wednesday at 3.
04:00 We don't have that thing gripping,
04:02 because it would get out of control.
04:04 And then we don't have the level of business
04:06 until later on tonight.
04:07 So we open at 3 o'clock.
04:09 So we keep it tame until a little bit later,
04:12 and then we start amping it up.
04:15 But on the weekends, too, when you're doing a few hundred pies,
04:18 it's--
04:19 But even though--
04:20 whatever, I'm talking to a pizza guy.
04:22 But I'm saying, even that looks like a different undercarriage
04:26 than I was expecting.
04:26 I loved it.
04:27 I loved it.
04:28 It gave a great score.
04:29 It was different than I was expecting.
04:31 Usually, I don't see that bottom with this top.
04:33 But it's really good.
04:35 We use a bread-baking flour, bread-baking tap.
04:38 So maybe that's it.
04:39 I mean, I don't know.
04:39 We could maybe cook it a little longer.
04:41 You got pretty much the first pie of the day,
04:43 so the oven was as clean as you could imagine.
04:45 Yeah, I don't think it's that.
04:47 Like, that's a different under than--
04:53 Plus, too, when you cook a lot of pies in there, too,
04:57 you get a nice base of all the pies that were previously.
05:01 You get a little bit of ashiness in there.
05:03 I mean, I loved it.
05:04 I loved it.
05:05 I just-- it was different.
05:06 It was different than what I'm having.
05:08 So anyways, well, it's nice.
05:10 I was curious.
05:10 That's why I wanted to come back in and ask.
05:12 Thank you, man.
05:13 Thank you.
05:14 Picture of--
05:14 It's a new horse.
05:15 What do you mean, you got my picture of?
05:17 Right here.
05:19 Yeah.
05:19 Did you see Dave get Matt or Mike?
05:25 Critic?
05:25 Is that what I'm-- that's the--
05:28 No, I just printed it off the line.
05:31 But it's a good picture.
05:32 Yeah.
05:33 It's as good as I want it, so I'll take that.
05:35 Cool.
05:38 Thanks.
05:38 Yeah.
05:38 Nice meeting you guys.
05:39 Yeah, take care.
05:40 What did we get, boss?
05:41 I don't know.
05:42 It was good.
05:43 You'll be happy.
05:44 You'll be happy.
05:46 (whooshing)
05:48 (whooshing)